Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

Tasty breakfast version of the classic hot dish. Great for breakfast or dinner!

Ingredients Nutrition

Directions

  1. Prepare a glass baking dish (at least 8x10) by spreading butter along the bottom and sides.
  2. In a bowl, mix eggs, milk, sour cream, chives, seasoned salt, hot sauce and salt and pepper and whisk until well blended.
  3. Add 2 cups cheddar and 1 cup mozzarella cheese and tots to mixture. Mix well until all tots are coated and all ingredients mixed.
  4. In small pan, cook sausage until just before done (sausage will finish in the oven), drain well and add to tot mixture.
  5. Pour the mixture into your pre-greased baking pan and top with the rest of the cheese and the bread crumbs. Spread topping evenly.
  6. Bake at 350 degrees for 45 minutes or until topping is golden brown.
Most Helpful

Excellent casserole! Great blend of flavors. I omitted the salt also, since the season salt was added, and did not add the hot sauce because some people don't like it and it could be added at serving. I also used green onions instead of chives, and sage sausage instead of spicy, because that is what I had on hand. Would be super colorful with some diced red bell pepper. Definitely will be making this again!

Rundarace December 03, 2011

I've never had tater-tot casserole before, but I did have some frozen tots to use up since my toddler quit eating them. We really enjoyed this recipe. I omitted the regular salt just because I didn't think it needed it with the seasoning salt & seasoned sausage already. I also had seasoned stuffing mix on hand so I used it but didn't really measure that, just sprinkled it on to cover the top. Thanks for sharing, Chef Matteo! Made & enjoyed for Photo Forum's November Casserole event.

**Tinkerbell** November 08, 2009

This was GREAT!! I used chorizo instead of spicy sausage because I had some, otherwise did exactly as you said. The other reviewer must have put 1/4 cup of salt in it! hmmmm. Thanks for posting this recipe. Vi

RECIPE ADDICT June 25, 2008